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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 12 |
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This is one of those recipes that every recipe box has to have - its the day after the baked ham - and is a real crowd pleaser Ingredients:
1 ham bone or smoked ham hock |
1 1/2 cup onions (diced) |
3 tbsps garlic (diced) |
1 cup carrot (diced) |
1/4 cup celery (diced) |
2 bay leaves |
12 cups water |
1 tsp salt |
1 tsp pepper (fresh ground) |
1 packet sazon goya con azafran |
2 oxo chicken boullion |
1 lb green split peas |
2 potatoes (peeled diced -optional) |
3 cups ham (diced) |
Directions:
1. In a large pot add onions, garlic, carrots, celery with 1 tsp olive oil and saute for 5 mins - add ham and cover with water approximately 12 cups , add salt, pepper, bay leaves, oxo, sazon and split peas. Cook until meat falls off the ham bone - 1 hour.
2. Remove bay leaves and ham bone. Puree with hand held blender or in your blender. Add diced ham.
3. Cook uncovered over very low heat for 30 more minutes to reduce reseason to your taste - serve with fresh bread or croutons.
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